Maritozzo con la Panna

Step 1

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pour 2 cups all-purpose flour, 0.25 cup granulated sugar, 2 teaspoons baking powder, and 0.25 teaspoon salt into a medium bowl and stir with a wooden spoon until the dry ingredients are evenly mixed.

Step 3

Pour 0.75 cup cold milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract into a separate small bowl and whisk with a fork until the milk looks smooth and the butter is distributed throughout.

Step 4

Crack 1 large egg into a small cup, then slide it into the wet mixture and whisk with a fork until the yolk breaks and the egg is fully blended with the milk.

Step 5

Pour the wet mixture into the dry flour mixture and stir with a wooden spoon until no dry flour remains and a thick, sticky dough forms, about 1 minute.

Step 6

Dust your work surface (a countertop or cutting board) lightly with flour, then turn the dough out of the bowl and onto the floured surface.

Step 7

Gently fold the dough onto itself 4–5 times, pressing it together each time with the heel of your hand, until the outside feels slightly smoother but still soft and sticky.

Step 8

Divide the dough into 4 equal pieces by cutting it into quarters with a sharp knife; the pieces do not need to be perfect.

Step 9

Gently roll each piece between your palms into an oval about the size of your fist, then place it on a baking sheet lined with parchment paper, spacing them 3 inches apart.

Step 10

Slide the baking sheet into the preheated 375°F oven and bake until the buns turn golden brown and feel firm when you press the side gently with a finger, about 18–22 minutes.

Step 11

Remove the baking sheet from the oven using oven mitts and set it on a heat-safe surface or trivet; let the buns cool completely to room temperature, about 15 minutes.

Step 12

Pour 1 cup cold heavy cream into a medium bowl, add 2 tablespoons powdered sugar and 0.5 teaspoon vanilla extract, then whisk with an electric mixer or by hand until the cream transforms into a fluffy, cloud-like texture that holds soft peaks, about 3 minutes.

Step 13

Using a sharp serrated knife, carefully slice each cooled bun horizontally in half, cutting parallel to the work surface so you create a top and bottom piece.

Step 14

Spoon about 3 tablespoons of whipped cream onto the bottom half of each bun, spreading it gently with a small spoon or butter knife to create an even layer.

Step 15

Press the top half of each bun gently down onto the cream until the cream barely peeks out from the sides, creating a sandwich.

Step 16

Sprinkle about 1 teaspoon coarse sugar over the top of each bun for a delicate crunch.

Step 17

Serve immediately or refrigerate in an airtight container for up to 4 hours; the cream will soften the bun slightly over time, which is traditional.